Goats, cheese, and breakfast on a working farm. I love that this morning-style workshop gives you hands-on milking plus the full Majorero cheese process, not just a quick look. I also like how you get a proper Canarian breakfast right after the work, so the experience feels complete.

You’ll start on the farm with a warm coffee and clear English explanations, then move into the real stuff: hand and machine milking, making fresh cheese, and working with protective gear. The mood is friendly and unhurried, and the small size helps you stay involved instead of hovering on the edge.

One thing to consider: it starts at 8:00 am, and it’s out at Los Alares, so plan to arrive rested and on time. Also, the included meal comes with only one drink, while extras cost extra.

Key things that make this workshop worth your morning

• Real Majorero cheese work, from milking to pressing with hands-on steps you can feel in your own hands
• Small group format (max 10) which means less waiting and more doing
• A full Canarian breakfast built around local cheese plus mojos and homemade jams
• Protective gear included (work covers, tights, gloves, and similar basics) so you’re not improvising
• You take home your own vacuum-packed cheese and label it yourself
• Friendly farm energy, with standout animals including the Wolfy dog named in the experience

Where the morning starts: Quesería in Los Alares

This experience meets at Quesería La casa del Queso cabrera PérezLlano in Los Alares (35638), near the farm setting on Fuerteventura. It runs about 2 hours 30 minutes and ends back at the meeting point, so you’re not losing time to complicated round trips.

Starting at 8:00 am matters. If you’re the kind of person who likes late mornings on holiday, this will be a small adjustment, but it also means you get to see the farm at a live, practical hour.

Welcome coffee and farm orientation with English support

When you arrive, you’ll get a welcome coffee while your host introduces the farm and what you’ll do. The workshop is offered in English, and the explanations are hands-on and clear, including what’s happening with the goats and why each step matters.

This is the part I like most: you don’t just get facts dumped at you. You get context first, then you go do it.

Milking the goats: hand first, then machine

After orientation, you learn professional manual and machine milking techniques. You’ll also see how the goats are managed and prepared, including the routine of treats placed into bowls as part of getting them comfortable.

Then you get your turn. Reviews highlight the moment you realize milking takes technique and patience, not just effort, and that protective gear is provided so the job feels controlled rather than messy-for-messy’s-sake.

The goats aren’t a prop

A big part of the appeal is that the goats seem genuinely cared for and used in a normal, working rhythm. You’ll also get time to feed and handle them during the session, including adding hay/straw for different herds.

One small but memorable detail: you may taste gofio with milk straight from the goat. It’s often described as having a malty, Horlicks-like feel, which is a fun way to connect the farm routine to Canarian food habits.

Making fresh cheese: step-by-step, with real farm timing

Once milking is done, the workshop shifts into cheese-making mode. You move into shaping the fresh cheese using moulds, then wait as it settles under added weight for pressing.

This is where you stop thinking of cheese as something that comes in plastic at the store. You see how a simple process becomes a real product through time, temperature, and proper handling.

Breakfast in the garden patio: mojos, jams, and local cheese

There’s a break mid-workshop that turns the morning from hands-on labor into a proper farm meal. You’ll sit down in a garden patio area and eat a traditional Fuerteventura breakfast built around what the farm sells and makes.

You’ll get a fresh cheese sandwich plus a cheese board with Canarian mojos and homemade jams. Then you choose one drink from coffee, tea, Tenerife wine, beer, soft drinks, or water. The one-drink limit matters if you plan to treat yourself—extra drinks cost €10 per person.

If you like regional flavors, this is a smart pairing. Cheese and mojos aren’t a random side dish here; they’re the local way of eating cheese, sweet and spicy notes included, so you taste the product with the island’s logic.

Vacuum-pack and label your cheese: your souvenir, not a sample

After your cheese has rested in the press, you return to the production room. This is when you vacuum-pack and label your own cheese creation so you can take it home.

That last step sounds small, but it changes the whole value. You’re not just leaving with a few bites; you’re leaving with something edible you made on-site, with your own label on it.

Price and value: what $85.54 buys you on Fuerteventura

At $85.54 per person for about 2.5 hours, this isn’t a cheap add-on, but it also isn’t just a tasting. You’re paying for a full guided workshop that includes: farm + goat visit, milking practice (manual and machine), cheese-making work, protective gear, a structured breakfast meal, and the cheese you take home vacuum-packed.

That bundle is the deal. If you’ve done food tours that mainly trade stories for small samples, this one feels different because you work through the steps and leave with a real product.

Also, the group size cap (10 people) helps the value. With more space and more attention, you’re less likely to spend your time waiting while someone else milks, moulds, and presses.

Who this workshop is perfect for (and who might want to think twice)

This suits you if you like practical travel—food you make, not food you just photograph. It’s also ideal if animals are part of what makes your trip meaningful, because goat care and feeding are part of the flow, not a distant viewing moment.

It can also work well if you’re traveling with kids who enjoy hands-on activities with animals (one family mentioned a 4-year-old who didn’t stop patting and feeding). That said, this is still farm work, so it won’t feel like a lazy, sit-and-watch activity.

If you hate early starts, strong animal smells, or anything that feels remotely like a workshop, you might find it stressful instead of fun. It’s not hard work like construction, but it is real farm time and real participation.

Practical tips to get the most from your farm morning

Plan for farm conditions. Even with protective gear (work covers, tights, gloves and similar items), you’ll be close to animals and working surfaces, so comfortable clothes that you don’t mind getting slightly farm-y will make life easier.

Also, eat lightly before 8:00 am if you can. The breakfast is included, but it comes after you’ve done milking and cheese-making steps, so hunger timing matters.

If you’re the type who likes asking questions, this is a good place for it. The English instruction is described as excellent, so you’ll likely get clear answers about goat care and Majorero cheese steps rather than vague generalities.

Should you book the Majorero cheese workshop with breakfast?

Book it if you want an honest slice of Fuerteventura that goes beyond food tasting. You’ll learn how Majorero cheese starts with goats in a desert-climate-friendly setup, then you’ll make fresh cheese, eat it (and related cheeses) for breakfast, and take home your vacuum-packed, labeled souvenir.

Skip it if you’re looking for a passive activity, or if the 8:00 am start would ruin your trip rhythm. And if you only want to sip drinks leisurely, remember that the meal includes just one drink, with additional drinks costing €10 per person.

FAQ

What time does the workshop start, and where do we meet?

It starts at 8:00 am and meets at Quesería La casa del Queso cabrera PérezLlano, 35638 Los Alares, Las Palmas, Spain.

How long is the cheese making workshop with breakfast?

The duration is about 2 hours 30 minutes.

Is the workshop offered in English?

Yes. The workshop is offered in English.

Do I make cheese that I can take home?

Yes. You make your own cheese from the press, and then you vacuum-pack and label it yourselves to take home.

What is included in the breakfast?

Breakfast includes a fresh cheese sandwich, a local cheese board, Canarian mojos, homemade jams, plus one drink of your choice.

What drinks are included?

You can choose one drink from: coffee, tea, Tenerife wine, beer, soft drink, or water.

What gear is provided for the workshop?

The tour includes material such as work covers, tights, gloves, and other basics used during the cheese-making work.

How many people can join the workshop?

The experience has a maximum of 10 travelers.

Is there a mobile ticket?

Yes. The experience includes a mobile ticket.

What is the cancellation policy?

You can cancel for free up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, you won’t get a refund.